Tag Archives: steam

Garlic Herbal Steamed Chicken with Bunashimeji Mushrooms (蒜蓉鸿禧菇蒸鸡)

This steamed chicken is packed with flavours and nutrients especially with the addition of Huiji Waist Tonic. The herbal sauce has strong notes of garlic which simply pairs perfectly with a steaming bowl of rice!

“Huiji Waist Tonic consists of selected premium Chinese herbs such a Radix Ginseng, Cordyceps Sinensis, Dates, Dang Gui and Du Zhong. It is mild in taste and very fragrant. It can strengthen both the body and waist, invigorate vital energy and blood. Invigorate the kidneys, darken the hair and improve the complexion.” . This is why I always add it to my steamed dishes or soup for extra nourishment which we all need.


  • 600g skinless chicken thigh (chunk size)
  • 5g goji berries ( rinse and drain the water)
  • 2 packs Bunashimeji Mushrooms (chopped off the base)
  • some chopped spring onion

Marinate for the chicken

  • 3 tsp oyster sauce
  • 2 tbs shaoxing wine
  • 2 tsp sugar
  • 1 1/2 tsp salted bean paste
  • 1 tbs sesame oil
  • 1 tsp dark soy sauce
  • 2 tsp potato starch

Garlic with Seasoned Soy Sauce

  • 30g minced garlic (2 bulbs)
  • 3 tbs oil
  • 1 tbs sesame oil
  • 2 tbs seasoned soy sauce for seafood (I used Lee Rum Kee)


  • Marinate the chicken, cover and refrigerate for at least 30 minutes
  • Prepare the garlic with seasoned soy sauce by heating up the two kinds of oil in a small sauce pan. You need it to be smoking hot. Pour the oil into your garlic. This is to release the aroma of the garlic. Add in the 2tbs of seasoned soy sauce. Stir to combine. Another method is to lightly fry the garlic into the oil without browning it.
  • Lay the bunashimeji mushrooms around your steaming plate. Place all the chicken chunks in the middle. Spoon out the garlic seasoned sauce and spread it on top of the mushrooms and chicken .
  • Top it with goji berries and steam at high heat for about 30-40 minutes or until the chicken chunks are fully cooked. If you can easily poke through the chicken then it means it is done.
  • Sprinkle some spring onions, drizzle with 20ml Huiji Waist Tonic (you may opt out if you don’t have Huiji selling in your country)
  • Serve hot.

Note that you need to cover your dish with foil to avoid the vapour getting into your dish. You may also use a big absorbing cloth such as cheesecloth to tie it on the cover of the steaming pot.

Wheatgrass Egg Tofu with Shrimp and Broccoli

Today I decided to make this dish again after so long. My best friend of 30 years is coming over to visit me, and this is one of the dish that I prepared, because she is a tofu lover! Apart from this dish, I still have other dishes prepared like Salted Egg Yolk Prawn, Seafood clear soup with Fish Maw, Steamed Seabass and Black Vinegar Chicken. One of these days, I will write out the recipe for the Black Vinegar Chicken to share with you too.

Vegetable Ingredients

  • 200g broccoli


  • Prepare some ice water and set aside.
  • Add a pinch of salt into a pot of boiling water, blanch the broccoli for 2 minutes. Drain and put it into the ice water to stop the cooking process. Remove from the ice water after a minute, drain and set aside.

Egg Tofu Ingredients

  • 6 eggs (55g each)
  • 16g wheatgrass (chopped)
  • 400g unsweetened soy milk (200+200g)
  • pinch of fine salt
  • aluminium tray lined with cooking paper ( I bought the cooking paper from Phoon Huat, see photo below)

Method :

  • Using Blender blend the wheatgrass with 200g of soy milk. Sieve the wheatgrass, set aside the wheatgrass juice. Dispose the grass.
  • Beat the egg until the egg yolk and egg white are well combined. You should not see any coagulation of the egg white.
  • Add the wheatgrass juice and the remaining 200g of soy milk and salt, mix again until well combined.
  • Use a sifter to sieve the mixture. Pour your mixture onto a tray lined with cooking paper, steam at medium heat for about 20 minutes. Kindly note that the steaming time depends on how thick your egg tofu is. The pan I used is 7″ pan. There is no definite rule to this because everyone’s burner are not the same. Material of the pan and other factors might contribute to the timing. The important thing is just keep an eye on it, and when you see the top of your mixture solidifies then it means it is already cook, unlike cake that you still need to use a skewer to poke and check if it is all well done.
  • Turn off the heat, and let it cool.
  • Flip and pat dry, cut to your desired size.
  • Pan-Fry each pieces and set aside. Lay it neatly on a plate. Lay also the blanched broccoli on top

Ingredients for the toppings

  • 1 pack bunashimeji mushrooms
  • 100g shrimp
  • 1 small minced shallots
  • 1 small minced garlic
  • 15g red bell pepper (chopped into small pieces)
  • 15g yellow bell pepper ( chopped into small pieces)
  • 245g chicken broth ( Swanson brand)
  • salt and white pepper to taste
  • 5g cornstarch + 10g water to make slurry


  • In a heated wok, drizzle about 1 tablespoon of oil. Sauté the spices like garlic, shallots and bell peppers. Sauté until you can smell the fragrance coming out from the spices
  • Add the the mushrooms. Sauté until the mushrooms become soften
  • Add in the shrimp, followed by the broth, mix and let it boil
  • Add Salt and Pepper to taste (I didn’t add any more salt, because my chicken broth is salty enough for me, but do it according to your preference)
  • Add the Slurry, and let it boil for a minute or two. Drizzle the mixture onto the broccoli and egg tofu plate.